Pumpkin Cake Roll

By ezunich

Ingredients

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 tsp lemon juice
• 3/4 cup flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp ginger
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 cup chopped walnuts
• Filling
• 2 (3 oz pkg) cream cheese
• 1 cup powdered sugar
• 4 tsp butter
• 1/2 tsp vanilla

Preparation

Step 1

Beat eggs at high speed for 5 minutes. Slowly add sugar, then stir in pumpkin and lemon juice. Sift together flour, baking powder and spices. Fold into pumpkin mixture. Line a jelly roll pan with waxed paper. Grease waxed paper - pour batter in pan and sprinkle with nuts evenly over batter.
Bake 375° for 15 minutes.
Sprinkle powder sugar over a dish cloth. Remove cake from oven and turn over onto a dish cloth. Remove waxed paper quickly and trim off edges. Roll up as for a jelly roll. Place on rack and cool completely. After cooled, unroll and spread with filling. Roll up and dust with powdered sugar.


Filling:
Beat cream cheese, powdered sugar, butter and vanilla until smooth.